8 cups gooseberries
5 2/3 cups sugar

Combine in saucepan. Mash gooseberries together with sugar. Cook over medium heat, stirring until sugar is completely dissolved, mashing all the while. Once sugar is dissolved, increase heat to medium-high. Continue to mash gooseberries while cooking; cook rapidly to gelling point. To test, take a spoonful out and let cool on saucer. Blow on it to hasten cooling. When it can be gathered together and solidifies like jam, it’s ready. Ladle into canning jars (either washed and pre-boiled, or straight from the dishwasher after a regular cycle). Top with lids and close finger-tight. Process in canner or other suitable pot in continuously boiling water for 15 minutes. Remove lid, let stand 5 minutes. Remove jars from pot and let cool. Test seal to make sure it’s airtight.